These soft and chewy brown butter pumpkin oatmeal cookies are the perfect choice if you’re looking for a fun, flavorful, and satisfying fall cookie recipe. To simplify the entire process, brown the butter for both the cookies and the icing at the same time. This recipe has a HUGE fanbase!
I originally published this recipe in 2016 and have since added some new photos, a video tutorial, and more helpful success tips. You’ll also find this recipe in my New York Times best-selling cookbook, Sally’s Baking 101.
There is no question that fall is the best baking season. We’re talking homemade pies, warm and cozy spices, comforting desserts, and of course, a few pumpkin treats. Pumpkin pie is always top of the list, but I usually like to kick off the fall baking season with cookies—I’ve done maple brown sugar cookies, apple cinnamon oatmeal cookies, pumpkin snickerdoodles, apple spice whoopie pies, pumpkin crumb cake cookies, and the constant favorite… brown butter pumpkin oatmeal cookies. You’ll love the double dose of brown butter… in the cookies and the icing.
One reader, Brittany, commented: “The absolute best cookie recipe ever. I’ve made this recipe twice and both times people have obsessed over them. It’s child and husband approved. I leave a few without the glaze for those who don’t like sweets and even they still taste fabulous. It makes a lot of cookies, so I always share with family and coworkers. Everyone raves about them! ★★★★★“
These are by far one of the best cookie recipes to come out of my kitchen. Let’s get started!
Tell Me About These Brown Butter Pumpkin Oatmeal Cookies
- Texture: We love the soft, yet dense centers and chewy crisp edges. You’ll appreciate that this is a CHEWY pumpkin cookie as opposed to a cake-like pumpkin cookie. If you love the texture of these, you’ll also love these pumpkin oatmeal cream pies. Or if you’re looking for a cakey pumpkin cookie, try these soft pumpkin cookies.
- Flavor: Brown butter is a massively underused ingredient. Browning butter takes about 5–10 minutes and the result promises extra flavor. And not just regular flavor—a deep toffee-like, toasty, nutty flavor that pairs wonderfully with pumpkin and fall spices.
- Ease: This simple recipe makes fall baking quick and easy. (With big flavorful results!) Browning the butter takes a little extra time, but there’s no dough chilling or mixer required. Here are more cookie recipes that don’t require chilling; shortbread cookies are another quick favorite.
I include directions for browning the butter below, but feel free to review my How to Brown Butter page, which includes a helpful video. You can also go ahead and prepare a batch of homemade pumpkin pie spice, because you WILL be making these on repeat.
The Secrets to Chewy Pumpkin Oatmeal Cookies
Pumpkin is a really moist ingredient, which makes it useful in cakes, pumpkin muffins, and quick breads. But it poses a texture problem when we’re trying to make dense and chewy oatmeal cookies.
Here’s what I’ve learned:
Blot the pumpkin. More moisture = cakier cookies. To prevent overly cakey cookies, blot some of the moisture out of the pumpkin. I know it sounds odd, but gently soaking liquid out of the pumpkin puree with paper towels is a trick that works. Take a look at the difference below.
- Left: Blotted the pumpkin—the cookie is denser and chewier.
- Right: Did not blot the pumpkin—the cookie is cakey.
Use only an egg yolk. Pumpkin acts like an egg in cookie dough and this is something I learned when testing pumpkin chocolate chip cookies. Testing today’s pumpkin oatmeal cookies, however, proved that an egg—or at least part of an egg—is necessary. The cookies were a little dry and crumbly without it because of the oats in the dough. Use just 1 large egg yolk in the dough because that little extra bit of fat makes a difference.
Use a cookie scoop. I like to use a medium cookie scoop for this cookie dough. Why? This is a sticky dough, and a cookie scoop makes things a little more manageable. Once you scoop the dough, slightly flatten the tops of the dough mounds. The cookies don’t expand much but flattening them first encourages spreading, which helps seal in that chewy texture. Just like this:
Overview: How to Make Brown Butter Pumpkin Oatmeal Cookies
The full printable recipe is below, but let’s walk through it so you understand each step before getting started.
- Brown the butter. You’ll use browned butter in both the cookie dough AND the icing, so it’s helpful to brown the butter all at once. When you’re finished browning the butter, set aside 2 ounces for the glaze topping. Use the rest in the cookie dough.
- Whisk dry ingredients together. This includes whole oats, all-purpose flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Whisk the brown butter you need for the dough with granulated sugar and brown sugar. Then whisk in the egg yolk + vanilla extract.
- Blot the pumpkin, then whisk it into the wet ingredients. (By the way, here’s a list of recipes to make with leftover pumpkin puree!)
- Mix dry ingredients into the wet ingredients. Combine to form a thick and sticky dough.
- Scoop & flatten. As noted above, scoop cookie dough onto baking sheets using a medium cookie scoop. Slightly flatten each cookie dough ball before baking.
- Bake until cookies are lightly browned and set on the edges.
- For the icing, whisk the reserved brown butter and the remaining icing ingredients together until smooth. Dip the top of each cookie into the icing.
Because it’s made with butter, which is solid at room temperature, the icing eventually sets, making the cookies a little easier to stack, store, and transport. This brown butter icing is also delicious on peach Bundt cake, apple blondies, pecan sugar cookies, and pistachio cookies. Or try it on pumpkin scones or apple cinnamon scones!
I love seeing all of your photos of these popular cookies. Thank you for sharing!
Brown Butter Pumpkin Oatmeal Cookies
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These soft and chewy brown butter pumpkin oatmeal cookies are the perfect choice if you’re looking for a fun, flavorful, and satisfying fall cookie recipe. To simplify the entire process, brown the butter for both the cookies and the icing at the same time. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.
Ingredients
- 1 and 1/4 cups (285g) canned pumpkin puree*
- 1 cup (16 Tbsp; 226g) unsalted butter, cut into 16 pieces
- 2 cups (170g) old-fashioned whole rolled oats
- 1 and 2/3 cups (208g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons store-bought or homemade pumpkin pie spice*
- 1 cup (200g) granulated sugar
- 2/3 cup (133g) packed light or dark brown sugar
- 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Brown Butter Glaze
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cut into 4 pieces
- 1 and 1/2 cups (180g) confectioners’ sugar
- 3 Tablespoons (45ml) milk
- 1/4 teaspoon pure vanilla extract
- optional for garnish: sprinkle of pumpkin pie spice
Instructions
- Blot the pumpkin: Line a medium bowl with a double layer of paper towels. Place the pumpkin puree in the bowl. Using another paper towel, press down to blot excess moisture from the pumpkin. You may need to repeat a couple of times with new paper towels. After blotting, you will have about 1 cup (225g) of pumpkin. Set aside.
- Brown the butter: Brown the 16 Tablespoons of butter for the cookies together with the 4 Tablespoons for the glaze. Place all 20 pieces of butter in a light-colored skillet over medium heat. (Light-colored helps you determine when the butter begins browning.) Stir or whisk the butter constantly as it melts. Once melted, the butter will begin to foam. Keep stirring. After 5–8 minutes, the butter will begin browning—you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. As soon as the butter has browned, immediately remove from heat and pour it into a large heat-safe glass bowl or liquid measuring cup. Scrape up the browned solids at the bottom of the skillet and add them as well. Divide and set aside 2 Tbsp (28g) of the brown butter to use for the glaze in step 8. The rest of the brown butter will go in the cookie dough in step 5. Allow to slightly cool while you continue.
- Make the cookies: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, whisk together the oats, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another large bowl, whisk the brown butter, granulated sugar, and brown sugar until combined. Whisk in the egg yolk and vanilla extract until combined, then whisk in the blotted pumpkin. Slowly stir the dry ingredients into the wet ingredients until combined. The cookie dough will be soft and sticky.
- Scoop the cookie dough, about 2 Tablespoons (45g) of dough each, and arrange them 3 inches apart on the prepared baking sheets.
- Bake for 14–15 minutes or until the edges of the cookies are lightly browned and set. Cool the cookies on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
- Make the glaze: Give the brown butter you reserved for the glaze a quick stir. If it’s no longer thin and liquid, warm it on the stove or in the microwave. Whisk in the confectioners’ sugar, milk, and vanilla extract until smooth. Lightly dip the top of each cookie into the glaze. Sprinkle a pinch of pumpkin pie spice on top of each glazed cookie, if desired. Return the cookies to the cooling rack and let sit until the glaze has set. Store covered tightly at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Iced cookies stay fresh covered in the refrigerator for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 6. Baked and frosted or unfrosted cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here are my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Mixing Bowls | Light-Colored Skillet or Stainless Steel Skillet (for browning butter) | Stand Mixer | Baking Sheets | Silicone Baking Mat | Cookie Scoop | Cooling Rack
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/2 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and an extra 1/4 teaspoon ground cinnamon. Do not leave out the 1 and 1/2 teaspoons of ground cinnamon that is also called for in this recipe.
- Pumpkin: Make sure to use the can labeled “pure pumpkin puree,” not “pumpkin pie filling.” Blot as much of the moisture out of the pumpkin puree as you can before using it in the cookie dough. I simply squeeze the puree with paper towels and repeat with new paper towels until I can’t get any more moisture out. See photo in the post for a visual. This will help produce a less cakey cookie. Less moisture is a good thing in these cookies!
- Chocolate Chips: Instead of icing (or in addition to!), you can add 1 heaping cup of chocolate chips to the cookie dough. Or 1 cup of chopped nuts, dried cranberries, raisins, white chocolate chips, butterscotch morsels, etc.
Reader Comments and Reviews
Sally, do you think these would work pressed into a pan in bar cookie/blonde form? I’m making a dessert for a group this weekend and bars feel easier but ever since I made these I’ve been craving them! (I know you’re snuggling that sweet baby so no pressure to respond – I may just wing it!!)
Hi Bet! Cookie bars could definitely work, though I’m not sure which size pan would be appropriate. Perhaps a 9×9 square pan or an 11×7 pan. I’m unsure of the bake time.
What a fabulous cookie recipe! I used the pumpkin that I had leftover from your pumpkin roll that I baked. I plan on serving them on Thanksgiving so I only tasted one and froze the rest before icing them. Oh my gosh…these are the best! To drain the extra liquid from the pumpkin, I put a coffee filter in a small sieve and just placed it over a bowl. Then I used a few paper towels to squeeze off the rest that was on top of the pumpkin. Worked perfectly and wasn’t messy. Can’t wait to make the brown butter icing to top them off!
Seriously good. Followed all the hints. Thanks so much!
Sally! These cookies are scrumptious! I made your Chewy Pumpkin Chocolate Chip Cookies a few days ago and used some of the leftover pumpkin today to make the Brown Butter Pumpkin Oatmeal Cookies. So good!
I noticed a couple people had trouble with the glaze. I was delayed in glazing my cookies, and my browned butter had begun to set up. I warmed it in the microwave for about 10 seconds to re-melt it and also warmed the milk. I was afraid cold milk would make the butter chunky. The glaze was smooth and beautiful.
Your recipes are so well written and easy to follow. I am
a fan!
You are the best. I have been baking since I was 12 but I feel that I continually learn a lot from you. You present your information and tips so well- I’m grateful for your recipes and that you share your expertise with the world 🙂
Can’t wait to make these this fall!
I was feeling impatient for the start of fall, so I made these with a can of pumpkin left over from last holiday season. They were delicious! I squeezed out the moisture from the pumpkin, but these were still very moist and flexible, so I may have underbaked them somewhat. (Personally I love soft cookies though, so…) Thanks for another great recipe!
I didn’t have the oily glaze issue–I whisked all the liquid for the frosting together first to homogenize it, then added the powdered sugar and made sure to only ice completely cooled cookies (the slightly warm ones ended up getting Oily Frosting Syndrome). Maybe that helps?
I have a friend that is allergic to eggs, do you think the recipe will work if I don’t squeeze the moisture out of the pumpkin and forgo the egg yolk?
That could work, Katie! Or you can try this recipe for pumpkin chocolate chip cookies.
These cookies are the stuff dreams are made of. Literally. And I’m a HUGE chocaholic, so that’s saying something! I was wondering if you could give me some guidance on the glaze. The butter didn’t incorporate very well with the other ingredients. The first batch I iced had oily specks, and the second had buttery chunks (glaze had cooled down). Any tips to make a more homogenous glaze? The flavor was absolutely amazing, though!!!
I made these cookies today they are Amazzzzzing!! So delicious and addictive!! The browned butter gave them such a rich nutty flavor and I had tons of pumpkin purée in my freezer which I put to good use with these cookies. Thank you for this yummy recipe!!
Great recipe, my kids totally love it. I made my own puree coz it’s earsier rather than finding canned puree in my country. After blended in food processor, I put them on the pan to reduced the liquid excess without blotting them with paper towel, it worked coz turns out the cookies are soooo soooo good 🙂 A lil bit crispy on the edges, chewy on the center… add some chocolate chips also and reducing the sugar a lil bit more from recipe. Thx for sharing all your delicious recipe so I can taste them too, not only drooling at the pictures 😀
Oh girl, these are soooo good. I’ve never browned butter before and I was so nervous to do so but kept at it. Seemed to take a little longer than I thought and thanks for the tip to have a light bottom pan so you can watch for the brown. I detect a caramel flavor from the brown butter that is so rich and yummy. This brown butter thing may become my signature baking m.o. going forward.
I did not frost because I’m traveling with these cookies and instead added both dark chocolate and cinnamon chips. I added 2 tsp extra of both the cinnamon and pumpkin spice cause I like it spicy.
I also drained the canned pumpkin a bit using the paper towel method. These are YUMMY.
PERFECTION. Thanks for sharing!
Hi Sally, I just made these spectacular cookies yesterday. My apartment smelled wonderful just from the brown butter alone. The flavors overall were spot on and my cookies came out soft and chewy. I brought some in for my co-workers and they were a hit!! Definitely a cookie I will make again in the future. Thank you so much for such a great recipe. 🙂
I had the same issue as grace. The flavor is good but they were a little dry and the oats were prominent. I thought maybe I squeezed the pumpkin too dry? Not sure. My son insisted I add chocolate chips – nice addition! I still liked the cookies but If I make them again I won’t wring the pumpkin dry and scale back on the oats a bit.
Update: I’ve eaten six (yup, 6) chilled cookies today and can say for certain I like them best frosted, without chocolate chips. So. Guess they turned out pretty good after all
These cookies taste amazing, but the glaze did not work for me – the ingredients never came together correctly and it was an oily, soupy, chunky mess. I had to make a regular non-butter glaze- which still tastes fine. 🙂
I have made many of your recipes and they all turn out wonderful! However, after making this one, my batter was very very dry and I didn’t leave any ingredients out and I measured them all exact. Do you know what could have gone wrong? They don’t taste terrible and are still decently moist in the middle once baked but it kind of looks like the oats took over.
So I might have gone on a bit of a Sally’s-pumpkin-cookies baking spree…started with these splendid things and didn’t want to waste the rest of the can of pumpkin, so I threw together your pumpkin snickerdoodles (minus white chocolate since I didn’t have it, plus hazelnuts because yum!) and chilled them while the oatmeal ones were in the oven.
Now my whole house smells like fall and I’ve got too many cookies to justify keeping them ALL to myself 🙂 thank you so much for sharing your amazing repertoire! Fall is my favorite and this just made me so, so happy.
Oh my goodness, these were AMAZING! I loved how they made my kitchen smell, and I think they were the fastest disappearing cookie I’ve ever made and brought into my office! One of my cohort mates said that these were the best thing he has ever eaten!!!! Thank you for such a delicious and fun recipe!
Sally these are just phenomenal! I just made them and they are quite possibly my new favorite cookie. Which is huge because I didn’t think I’d ever make anything that compares with your amazing chocolate chip cookies. I finally ordered your cookbook, the new expanded one yay! I am beyond excited for it to be ready. Thanks for all the joy you bring!
When I saw this recipe, I knew I’d end up liking it. Brown butter and pumpkin are 2 of my favorite ingredients in desserts (along with apples and sprinkles, but I’m not sure I’d like to combine all of those). These cookies didn’t disappoint! As I expected, pumpkin and brown butter work together perfectly.
My daughter made these cookies earlier this week and kept telling me to make them. I made them today and was truly amazed at the depth of flavor in this fab cookie! First time I’ve ever browned butter; I was always scared I would burn it, but how easy it was! The icing was something I could have eaten by itself. Thank you, Sally for the clever and inventive recipes you come up with. Keep them coming. My daughter and I love to have baking days together when she’s in town.
These are the best pumpkin cookies ever! I made them with chocolate chips instead of frosting and I added a little flour because I only had quick oats. Just perfect, thank you!
I made these cookies with the intentions off giving them away. I sent one plate of iced cookies to my in laws for my father in law because my mother in law does not like pumpkin-until now. Thanks for the dangerously,delicious recipe-everyone cannot stop eating them!
Made these yesterday and they are SO SO GOOD. I added a cup of cinnamon chips and it was perfect. I may add even more spices to mine to make it spicier – personal preference – but they’re just about perfect as is! My husband took them to work today and they got RAVE reviews. Thanks so much for the great recipe! Looking forward to your new cookbook! 🙂
I just made these and they are AMAZING. I will definitely be making these again, possibly to bring for Thanksgiving dinner.
These are currently baking as I type. I may have discovered a best friend I never knew I needed in my life, brown butter!!! OMG I want to use brown butter in everything! I had to taste the dough, so delish. I can’t wait to taste the finished product. Bringing them to book club tomorrow night. My glaze was very thick so I had to add a little extra liquid! Thanks again Sally xo
Just made these! Texture is on point – absolutely perfect. The brown butter flavor in the cookies and icing is also delicious (I also added a dash on cinnamon to the icing). But… thought the pumpkin flavor could have been stronger…
Just made these.. so good! I have to admit I rolled my eyes a bit at the blotting pumpkin suggestion, but I had to try these as written before I went off-book with the recipe. Yup, chewy goodness. And oh my word the brown butter! I must find more recipes to use brown butter in! Actually I might just make some for pancakes, why not? Thanks for the recipe, so good even without chocolate chips!
Would it be possible to use cookie cutters with these?
The dough is much too sticky– drop cookies are the way to go.
These cookies look amazing!! Do you think adding cinnamon chips would make them too sweet?
No not at all! Would be delicious. I would add 1 heaping cup to the dough.
When adding the brown butter, do you strain it first to get rid of brown bits on bottom of pan, or do those bits get incorporated into the dough?
Those bits have so much flavor, add them right in 🙂